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There’s nothing quite like the comforting aroma of a simmering pot of chicken soup filling the kitchen—it’s the kind of scent that instantly transports you to your mom, where love was measured in ladles. This classic Italian Brodo di Pollo starts the old-fashioned way: with whole carrots, celery, and onion, and garlic cloves for a subtle richness that deepens as it cooks.

A great way to use chicken drumsticks followed by tender mini potatoes, creating a hearty, nourishing broth that feels like a warm hug. A handful of gluten-free noodles makes this dish not only comforting but also inclusive for anyone avoiding gluten. Simple, honest ingredients—just like mom used—but with a modern twist that makes it perfect for today’s busy kitchens.

Whether you’re fighting off a cold, feeding your family, or just craving a cozy bowl of homemade goodness, this chicken soup delivers every time.

Give this one a try—be sure to leave a comment below and share your creation with me on Instagram @she_is_italian!

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Prep Time: 10 mins

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Cook Time: 45 -75 mins

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Serves: 4-6

Brodo di Pollo – Homemade Chicken Soup

Ingredients

2 tbsp olive oil
2 medium carrots, peeled, trimmed and left whole
2 celery stalks, washed, trimmed and left whole
1 yellow onion, cut in half
4 whole garlic cloves, peeled
6–8 chicken drumsticks, skin on for extra flavour
8–10 mini potatoes, halved
6 cups low10 cups cold water or low-sodium chicken brothsodium chicken broth
1 bay leaf
1 tsp whole pepper corns
salt to taste
1 cup gluten-free noodles (short-cut like fusilli or ditalini)
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)

Directions

Start the Sofritto – In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the carrots, celery, and onion. Sauté for 6–8 minutes until softened and fragrant. Add the whole garlic cloves and stir for another minute.
Add the Chicken – Nestle the drumsticks into the pot. Let them brown slightly on each side (about 3–5 minutes), turning occasionally for extra depth of flavor.
Simmer the Brodo – Add the water (or chicken broth), bay leaf, and a generous pinch of salt and the whole pepper corns. Bring to a boil, then reduce the heat to low and simmer, partially covered, for about 60–75 minutes. Skim off any foam that rises to the top during the first 15 minutes.
Remove the Chicken and Carrots – With some tongs, remove the chicken and the whole carrots and set them aside.
Drain the Broth – Using a fine colander, carefully drain the broth into a large clean bowl. Toss the leftover bits in the colander and pour the clear broth back into your pot or dutch oven.
Shred the Chicken – Let the chicken cool enough to handle and carefully remove the skin and bones. Shred the chicken into smaller pieces and add it back into the pot with your broth.
Mash the Carrots – Using the back of the fork, mash the soft carrots and add them back into your broth.
Add the Potatoes – LBring your broth back up to a boil and add in your potatoes. Cook till tender. When the broth is rich and golden. Taste and adjust seasoning as needed. Turn off the heat.
Cook the Pasta – Cook your pasta in a separate pot with salted water. Undercook them by 2-3 minutes. When your pasta is ready, drain the noodles and add them to your poth with your chicken broth (brodo). Cooking the noodles separately will help ensure they don’t over cook as it sits.
Serve It Up – Ladle the soup into bowls, making sure each portion gets a bit of everything — chicken, potatoes, noodles, and that golden broth. Top with freshly chopped parsley and grated Parmigiano-Reggiano if desired.

Notes

Almost any pasta works well for this soup. Get creative and use what you have.
You do not need to use gluten free noodles. You can also leave the noodles out completly.
Swap the pasta for rice or gnocchi for a different texture.
Spice it up and serve it with a drizzle of pepper oil.
Store leftovers in the fridge for up to 3-5 days—the flavours get even better!